Classic Pub Salad: Garden salad served with our house dressing ; a creamy dill dressing.

Caesar Salad: Romaine Lettuce,garnished with croutons and parmesan cheese served with our own Caesar dressing

Monterey Salad: Fresh spinach, strawberries, smoked mozzarella and pecans, served with a honey balsamic vinaigrette.

Greek Salad: Lettuce, cucumbers , tomatoes, and onions , garnished with olives and Feta cheese tossed in an olive oil and vinegar dressing .

Provence Salad: Mesclun greens, Gorgonzola cheese, walnuts & dried cranberries, served with a raspberry vinaigrette.


Filet Mignon served ·with Gaelic Sauce: Filet Mignon topped with mushrooms and onions in an Irish Whis key brown sauce.

Chicken O’Shea: Sauteed, with artichoke hearts and roasted red pepper s in a white wine cream

Chicken Cordon Bleu: Chicken breast stuffed with ham, Swiss cheese and a dollop of sour cream, topped with a mushroom cream sauce .

Chicken Vienna: Glazed with Dijon mustard, coasted with cracked peppercorns and breadcrumbs, pan seared with a brandied onion au jus .

Chicken Cork: Potato crusted chicken breast topped with a Harp Lager cheese sauce and garnished with sour cream, bacon bits and scallions.

Gaelic Chicken: Chicken breast sauteed with mushrooms and onions in an Irish Whiskey cream sauce .

Chicken Modena: Sauteed, topped with mushrooms and tomatoes in a balsamic Modena sauce.

Chicken & Shrimp Kiev: Chicken stuffed with shrimp, garlic & herbs, lightly breaded and baked, served with a sage brown sauce.

Chicken Saltimbuca: Sauteed chicken topped with spinach, prosciutto & mozzarella with a sage brown sauce .

Chicken Marsala: Prepared with mushrooms in a. Marsala wine brown

Chicken Francaise: Pan seared , white wine lemon butter sauce.

Salmon O’Brien: Onion crusted filet of salmon, served with a Cajun buerre Blanc sauce.

Scallops Sligo: Sauteed scallops baked in a creamy lobster sauce topped with fresh grated Parmesan cheese

Flounder and Shrimp Kiev: Flounder wrapped in bacon, stuffed with shrimp in a garlic herb butter

Stuffed Salmon: Stuffed with fresh mozzarella, roasted red peppers and asparagus in a lobster champagne sauce.

Stuffed filet of Sole: Fresh sole with a snow crabmeat stuffing, served with a lobster cream

Shrimp Scampi: Sauteed shrimp in a lemon butter parsley sauce.